I am on a bit of a roll with the tequila cocktails lately. That’s kind of how it goes – I tend to forget how much I like tequila, and then one really good drink reminds me and before I know it I’ve torn through the tequila section of all of my cocktail recipe books. I’ve been particularly impressed with the agave section of Death & Co’s book, because I expected most of my favorite recipes from the book to be made with gin or whiskey, not tequila and mezcal. But I’ve found a ton of agave cocktails I love in there. The Almond Brother from two weeks ago was one; the Chingon is another.
It’s funny how you actually don’t see orange juice in craft cocktails very often. Orange peels, orange bitters, and orange liqueurs regularly find their way into my drinks, but the Mimosa and the Ward 8 are probably the only recipes I’ve posted with orange juice. The Chingon, however, uses it with pride, along with reposado tequila, Benedictine, lime, and orgeat. I’d say the orgeat is the best part of this drink. The tart and citrusy flavors are rounded out by its sweet nuttiness. The Benedictine is also a wonderful and unexpected touch.
History: Brian Miller created this drink at Death & Company in New York in honor of their barbacks. The name is Mexican slang meaning “badass.”
Chingon
2 oz. reposado tequila
1/4 oz. Benedictine
1/2 oz. orange juice
1/2 oz. lime juice
1/2 oz. orgeat
Combine all ingredients in a shaker with ice and shake until chilled. Strain into a coupe and garnish with an orange twist.
Recipe from Death & Co: Modern Classic Cocktails.